Vegetables are a staple at our Sunday dinners. But sometimes, with the emphasis on the other meat dishes, the vegetable dish always end up as almost an after-thought. Not very exciting.
Which is why I am very happy with tonight’s vegetable dish. Here it is, our dinner tonight – pig stomach soup, steam pei dor, red rice wine chicken with black fungus, a small side dish of radish and garlic and the star of tonight. The magic, as you will discover, is in the sauce.
Here are the ingredients:
- baby kailan
- quail eggs (hard boiled)
- Mix the sauce – two and a half tablespoons of oyster sauce, half tablespoon of brown sugar, hua diao wine (generous splash) and some water
- Season the oil with garlic and ginger shreds
- Stir fry the stalks first, then the mushrooms, and then the leaves.
- When the leaves are 80% cooked, throw in the cooked quail eggs.
- Keep sprinkling with water as you go, and when all the ingredients are in, pour in the sauce.
- Keep it heated till the alcohol in the hua diao wine has evaporated (else it will taste bitter).
My rascals love it and I earned a “this is nice, Mummy”. A high praise.